Tuesday, March 31, 2009

Over-Loaded Potatoes

I love potatoes, and when they're on sale - it's an inexpensive way to feed a crowd! Here, I've combined a staple for me, hashbrowns, with some cheese and veggies for a entree-style dish, that can also be served as a side dish. Enjoy!

5 lbs. potatoes, cooked with skins on
3 cloves garlic, crushed
2 T. olive oil
1/2 small red onion, finely diced
1 medium red bell pepper, julienned
8 oz. mushrooms, sliced thin
salt & pepper, to taste
1 1/2 C. shredded cheese, cheddar or your favorite blend

Peel and shred potatoes. In large skillet, add oil, garlic, and onion. Once hot, add potatoes, mushrooms, and bell pepper. Add salt and pepper. Cook until potatoes are browned on each side. Top with shredded cheese.

Serve with sour cream, salsa, or your favorite condiment.
Serves (entree): 4-5
Serves (side dish): 8

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